Скачать или смотреть I made the 61st Best Rated Cake in the World!

Around The World in 80 Cakes - Persian Love Cake
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So this was unexpected?? I’ve steered clear of trying this cake for years because I don’t particularly enjoy Rose as a flavour but Lordy lord, I have been missing out 😭
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A gorgeously soft, moist, fragrant sponge spiced with cardamom (the queen of spices imo), drenched in a rose and zesty lemon sugar syrup, topped with water icing and bejeweled with chopped pistachios and some edible dried flowers for that extra va va bloody yummy voom. ⁣
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My version is loosely based off Yasmin Khan's recipe so whichever version you decide to make, just know you and your belly are in safe hands. ⁣You will need:⁣

• Sponge⁣
200g Unsalted Butter, room temp⁣
50 ml Veg Oil⁣
170 g Caster Sugar⁣
4 Medium Eggs⁣
12 Cardamom Pods⁣
150 g ‘00’ Flour, sifted ⁣
300 g Ground Almonds⁣
1 ¼ tsp Baking Powder, sifted⁣
Pinch of Salt⁣
Zest & Juice of 1 Lemon⁣
1 tbsp Rose Water⁣
100 ml Buttermilk⁣, room temp
• Drizzle⁣
50 g Caster Sugar⁣
40 ml Water⁣
30 ml Lemon Juice, fresh⁣
Zest of 1 Lemon⁣
2 Cardamom Pods⁣
1/2 tbsp Rose Water⁣
• Icing⁣
225 g Icing Sugar⁣
Juice of 1 Lemon⁣
1/2 tbsp Water⁣
• To Finish⁣
Handful of Dried Edible Petals⁣
Handful of Pistachios roughly chopped⁣

Method:
1. Preheat oven to 150°C/300°F and liberally grease and flour a 22 cm bundt tin.
2. Cream together butter and sugar for 5 minutes or until light and fluffy . Add oil and mix till smooth.
3. Add all the eggs and beat well until smooth.
4. In a separate bowl mix together the flour, almond flour, salt and baking powder together to mix.
5. Grind down the cardamom pod seeds to a fine dust.
6. Add the mixed flour, cardamom pods, lemon zest and rose water to the main bowl and mix. When combined, go in with the buttermilk and mix well before transferring batter to the floured tin.
7. Bake for 50 to 52 minutes.
8. In the meantime, make the drizzle by adding all ingredients to a saucepan and place over a gentle heat until slightly thickened.
9. Once baked, turn out the tin onto a cooling rack. Poke some holes in the top and pour over the drizzle whilst it is still warm.
10. Carefully cover the cake with clingfilm and leave to completely cool.
11. When cool, mix together ingredients for icing, pour on top and finish with a scattering of pistachio and edible petals before slicing and serving.
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Gonna say it - I think this has been my favourite cake yet (soz dream cake, you had a good run). The sponge is elite, the taste is comforting and warming and the recipe is so easy to make. ⁣

Save it, make it, bake it.